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Sweet-&-Sour Turkey Meatballs

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  2 Hours
  8 main course servings or 16 appetizer servings
Ground turkey makes tender meatballs. If you do not have Italian seasonings on hand, substitute a mixture of 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon dried marjoram and 1/4 dried teaspoon basil.
For Sauce:
4 8-ounce cans  tomato sauce
1   small onion, minced
1/2   red bell pepper, seeded and minced
1/2   green bell pepper, seeded and minced
1/4 cup  packed brown sugar
1/4 cup  lemon juice
1/4 cup  minced fresh parsley
2 cloves  garlic, minced
1 teaspoon  Italian seasoning blend
1/2 teaspoon  freshly ground pepper
For Meatballs:
1   medium-sized red potato, peeled
1   small onion, cut into large chunks
2   egg whites
1 teaspoon  Italian seasoning blend
1 clove  garlic
1 teaspoon  salt
1/2 teaspoon  freshly ground pepper
2 1/2 pounds  ground turkey
To make sauce: Combine tomato sauce, onion, red and green bell pepper, sugar, lemon juice, parsley, garlic, Italian seasoning blend and pepper in a large saucepan. Simmer over medium-low heat for 30 minutes.

To make meatballs: Puree potato, onions, egg whites, Italian seasonings, garlic, salt and pepper in a food processor or blender until smooth. Transfer to a large bowl. Add turkey and mix thoroughly. Shape the mixture into 1-inch balls.

Add the meatballs to the sauce. Shake to coat meatballs with sauce. Partially cover and simmer on low heat without stirring for 30 minutes. Uncover and simmer until sauce thickens, about 30 minutes longer. Shake the pot several times during cooking to avoid sticking.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 main course servings or 16 appetizer servings
Calories: 282
Fat. Total: 5g
Protein: 15g
Carbohydrates, Total: 11g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 41mg
Sodium: 509mg
% Cal. from Fat: 16%
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